'Nikujaga' Meat and Potato Croquettes

'Nikujaga' Meat and Potato Croquettes

Use up leftover nikujaga (meat and potato simmer) to make these nikujaga croquettes. I often pack these in bento as they're well seasoned and are delicious even when cold.

Ingredients: 3 croquettes (about 60 g each)

Nikujaga Recipe ID: 40651
about 2 servings
Soy sauce
2 teaspoons


1. Mash leftover nikujaga while cooking it down. Mash the meat, shirataki noodles, and everything in it. The photo shows it in a state where there's still some cooking liquid in the pan.
2. When it has been simmered down to about half its original size, the moisture will have evaporated and the mixture would have thickened. Add a little soy sauce to season the croquettes (I add about 1 tablespoon of soy sauce to season on the strong side).
3. When the mashed mixture has cooled, divide and form into patties. Coat with flour, beaten egg and panko, deep fry in 180°C oil and they're done. The filling is already cooked, so you just need to fry the surface until golden brown. You can wrap and freeze the croquettes for later use.

Story Behind this Recipe

I made this the first time with leftover nikujaga, and they were a big hit. Since then, I've been making extra nikujaga for croquettes for the next day's bento.